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Pretty up your package with a sprinkling of candied violets, then crush chocolate honeycomb and add to this gorgeous ganache.
1 portion Foundation macaron recipe (see linked recipes)
3 tbsp candied violets (from specialty food stores)
300 g dark chocolate buttons
5 tbsp (100 ml) thickened cream
50 g chocolate-coated honeycomb snack bar, broken in to small pieces
- Make the macarons following the Foundation macaron recipe (see linked recipes), adding purple food colouring and sprinkling macarons with candied violets before baking in Step 12.
- To make honeycomb ganache, put chocolate buttons and cream in a heatproof bowl set over a saucepan of simmering water, making sure bottom of bowl does not touch water, until chocolate is melted. Stir well. Set aside for 30-40 minutes or until ganache has thickened. Fold in chocolate honeycomb pieces.
- Spoon ganache into a piping bag fitted with a 1cm plain nozzle. Pipe a little ganache onto 1 macaron, then sandwich with a second macaron. Repeat with remaining macarons and ganache. Serve immediately, or arrange on oven trays and refrigerate or freeze overnight.